This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.
- 2 tablespoons canola oil
- 2 tablespoons Madras curry powder
- 1 1/2 pounds raw shrimp (16 to 20 per pound), peeled and deveined
- 1 pound sugar snap peas, trimmed
- 1 cup “lite” coconut milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
305 calories; 13g total fat; 4g total saturated fat; 252mg cholesterol; 610mg sodium; 14g carbohydrates; 4g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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